Habanero Hot Sauce with Carrots

Instructions:

1. Heat the vegetable oil in a saucepan over medium heat.
2. Add the chopped carrots, onions, and garlic. Cook for 5–7 minutes, stirring occasionally, until the onions are translucent and carrots soften.
3. Stir in the habanero peppers, apple cider vinegar, salt, smoked paprika, oregano, and honey.
4. Bring the mixture to a gentle boil. Note: Don't let it boil over, just a few bubbles.
5. Reduce the heat to low and simmer for 10 minutes until the liquid reduces slightly and smells fruity.
6. Remove the pan from the heat. Let it cool for 5 minutes. Note: Blending boiling liquid can cause the lid to blow off.
7. Transfer the contents into a high speed blender.
8. Process on high for 60–90 seconds until the sauce is completely smooth.
9. Pass the sauce through a fine mesh strainer into a bowl.
10. Pour into sterilized airtight glass bottles.